Sugar pie has been a favorite around here since the first day that I shared the recipe – it tastes like crème brûlée in pie format.
Today, I want to share a variation that chocolate lovers will embrace even more than the original: sea salt and chocolate skillet sugar pie! This chocolate sugar pie tastes like a cross between a decadent chocolate pudding and a rich chocolate mousse, with the addition of a buttery chocolate shortbread crust.
Jonathan and I fought over the crust parts when we shared the piece above this morning. The chocolate shortbread crust is no afterthought – it’s an integral part of the pie! The yellow spots you see are oats. I always throw some in my shortbread to give it a little texture.
Skillet chocolate sugar pie is a pie for Friday night dinners, Sunday brunches, and afternoon snacks. This is a pie that I will make for company and myself. It’s simple and spectacular.
Sea Salt and Chocolate Skillet Sugar Pie Recipe
I made this chocolate sugar pie in my new Finex skillet! I met the super nice folks behind Finex a few months back and they hooked me up with this baby. Thanks! Jonathan has been making breakfast in it almost every day. I had to steal it from him to make this pie. This skillet is not only well crafted, but it is gorgeous! It would make a great Father’s Day gift for any dad that loves cast iron cooking!
Sea Salt and Chocolate Skillet Sugar Pie
Chocolate Shortbread Crust Ingredients
- 5 tablespoons unsalted butter room temperature
- 1/4 cup brown sugar
- heaping 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse sea salt
- 2 tablespoons dutch-processed cocoa powder
Sugar Pie Filling Ingredients
- 4 ounces dark chocolate use baking discs, chocolate chips, or a chunk of dark chocolate cut into small pieces
- 4 tablespoons unsalted butter
- 4 tablespoons cornstarch
- 3/4 cup granulated sugar
- 2 1/4 cups half and half
- 1 teaspoon vanilla extract
- coarse sea salt to taste
Chocolate Shortbread Crust Instructions
- Mix all shortbread crust ingredients by hand in a small mixing bowl until they just begin to stick together.
- Grease an 8" skillet and press shortbread crust into the bottom and up the sides of the skillet.
Sugar Pie Filling Instructions
- Preheat oven to 350 F.
- Put chocolate into a large, heat-proof bowl and set aside.
- In a medium-sized saucepan, melt butter on medium heat.
- Once butter is melted, add cornstarch, sugar, and half and half.
- Stir constantly until the mixture begins to boil and becomes thick and creamy. This should take about five minutes. You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like.
- Remove from heat and pour over chocolate.
- Stir until chocolate is completely melted.
- Mix in vanilla.
- Distribute filling evenly over shortbread crust.
- Sprinkle sea salt over the filling.
- Bake for 40 minutes or until top is set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet.
- Remove from the oven and cool to room temperature.
- Refrigerate overnight.
- Serve cold, cut into slices.